Vegan Taiwanese Noodle Soup with Pickled Mustard Greens

Ingredients

• 12 oz Dried Udon Noodles
• 8 oz Pickled Mustard Greens (Suan Cai)
• 6 cups Vegetable Broth
• 8 oz Firm Tofu
• 4 oz Shiitake Mushrooms
• 1 inch Ginger
• 2 cloves Garlic
• 2 tbsp Soy Sauce
• 1 tbsp Sesame Oil
• 1/4 tsp White Pepper
• 2 Green Onions

Instructions

1. 1Prepare the ingredients: Peel and finely mince the 1 inch Ginger and 2 cloves Garlic. Rinse the 2 Green Onions, then thinly slice them, separating the white parts from the green tops. Slice the 4 oz Shiitake Mushrooms. Rinse the 8 oz Pickled Mustard Greens, then squeeze them firmly to remove excess water. Cut the 8 oz Firm Tofu into 1-inch cubes.
2. 2Cook the noodles: Fill a large pot with water and bring it to a rolling boil over high heat (400°F / 200°C). Add the 12 oz Dried Udon Noodles and cook for 8-10 minutes, or until they are tender. Drain the noodles well and set them aside.
3. 3Sauté the aromatics: In a large heavy-bottomed pot or Dutch oven, heat the 1 tbsp Sesame Oil over medium heat (350°F / 175°C). Add the minced 1 inch Ginger and 2 cloves Garlic, and sauté for 1-2 minutes until they become fragrant.
4. 4Cook the mushrooms: Add the sliced 4 oz Shiitake Mushrooms to the pot. Cook for 3-4 minutes, stirring occasionally, until they begin to soften and release their moisture.
5. 5Simmer the soup: Pour in the 6 cups Vegetable Broth and bring the mixture to a rolling boil over high heat (400°F / 200°C). Add the rinsed and squeezed 8 oz Pickled Mustard Greens, the cubed 8 oz Firm Tofu, and the 2 tbsp Soy Sauce. Reduce the heat to medium-low (300°F / 150°C), cover the pot, and let it simmer for 10-15 minutes to allow the flavors to meld.
6. 6Finish the soup: Stir in the 1/4 tsp White Pepper.
7. 7Serve the soup: Divide the cooked 12 oz Dried Udon Noodles among four serving bowls. Ladle the hot soup, including the tofu and pickled mustard greens, over the noodles in each bowl. Garnish each bowl with the sliced green tops of the 2 Green Onions and serve immediately.

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